Monday, January 03, 2011

a new year, and a thousand things

It's fair to say that a thousand things have been keeping me from the blog and from writing. The pity is that this place has always been a good outlet, as well as a great communication tool. Perhaps that is to say that I haven't had a chance to vent and think through so many of the things that have been going on and put them in context — from food to beer to parenting to travel and life in general.

The last year crashed to a close with a car accident ($8K worth of damage to the Sportwagen, thanks to the woman who rear-ended the guy behind me), news of major changes in the professional arena, lots of lessons about beer and brewing and partnerships, lessons about homeownership, lessons about love and relationships and family, lessons about cooking and wine and life, and a healthy respect for the communities we carry with us and the power of an 8-year old to make you think differently about the world. The new year promises a start with lots of changes and lots of new things to consider and perhaps even old lessons to learn. As a friend put it last night, sometimes we don't see the writing on the walls, and it takes a cosmic slap in the face to realize what you're being told.

Two thousand and ten wasn't all bad by any means. In fact, it was quite good and wonderful at many moments, from Italy to Maine to some of the pieces of daily life. On balance, I'd even call it a pretty good year — a pretty good year with a lot to teach me. And now it's time to put some of that in motion.

I realize that I'm being vague here, but it's on purpose. I'll get to more detail as time permits and life necessitates. In the meantime, here are a few things to chew on:

  • Never underestimate the comfort of a well-made frittata.

  • Immersion blenders are wonderful tools, necessary even, but a good knife or two and a good cast-iron skillet will make your kitchen sing.

  • Listen to the people around you. They love you and deserve to be heard.

  • Simpler is better, from the ingredients in cooking to the grains in beer to the things that make us happy. Always use good ingredients, and only use as many as you actually need.

  • Never forget to be creative. Or patient.

  • Some beers and some meals can never be fixed.

  • Kids keep growing up.

  • A good beer logo does not require hop cones.

And there you have it. A little list to begin 2011. Cheers!